Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. The vegetables are sautéed in olive oil. Meatless, refreshing, Mediterranean style pasta recipe that doesn’t need any meat – this meal will keep you full!
For this recipe, I used store-bought ravioli stuffed with pesto. You can also use cheese stuffed ravioli, or pretty much any kind of ravioli you see in the store. You can make your own ravioli if you like too. Back in the day I used to make my own homemade Italian style ravioli from scratch, such as these spinach and goat cheese ravioli and in these delicious spinach and ricotta cheese ravioli. To make ravioli taste delicious and not boring or bland, you have to make sure the ravioli is accompanied by something that enhances its flavor, such as a delicious sauce or a bed of vegetables. In this case, I sautéed chopped sun-dried tomatoes, chopped artichokes, capers and spinach in olive oil and garlic and then added cooked ravioli into all of this deliciousness. The recipe takes only 30 minutes from start to finish. These Italian ravioli taste so good and look amazing on a plate:
I love spinach and artichokes, and I knew they would make a great combination with ravioli. And, capers and sun-dried tomatoes always make pasta recipes even more delicious.
It’s such an easy recipe, especially if you buy high quality, pre-made ravioli in the store – and there are plenty of choices these days. Just dress them up with these sautéed vegetables, and you have a delicious dinner that everybody will enjoy. This Italian ravioli recipe tastes like something from the Mediterranean restaurant: pasta, veggies, olive oil, and garlic. What’s not to like?
Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. The vegetables are sautéed in garlic and olive oil. Meatless, refreshing, Mediterranean style pasta recipe that doesn't need any meat - this meal will keep you full!
- 8 oz ravioli (cheese ravioli, or pesto ravioli)
- 2 tablespoons olive oil
- 1/4 cup sun-dried tomatoes , chopped
- 1 cup artichoke hearts , chopped
- 3 tablespoons capers , drained
- 1/2 teaspoon Italian seasoning
- 2 cups spinach , fresh
- 1 tablespoon olive oil , and more (if desired)
- 1/4 cup Parmesan cheese , shredded
Cook ravioli until al dente. Drain.
In a large skillet, heat 2 tablespoons olive oil on medium heat. Add chopped sun-dried tomatoes, chopped artichokes, capers, Italian seasoning and cook for 2 minutes. Add fresh spinach, and continue cooking and stirring until the spinach wilts.
To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli, 1 tablespoon of olive oil, and stir. The dish should be salty enough from capers. If it's not, add more salt (or capers), if needed.
When serving, top with shredded Parmesan cheese.
If you enjoyed this Italian ravioli recipe, take a look at these Mediterranean dinner recipes: